Or maybe that should read “Dear Eaters”. Considering the theme for today’s post and all. Gotta ask, are there any eaters in and amongst you readers? If you nodded your head ‘yes’ to keep from answering with your mouthful, welcome. You’ve come to the right place for The Blended Blog’s very first “Tasty Tuesday Progressive Dinner”. Sit down a bit, take the load off and tuck a napkin under your chin. Let the mouth-watering begin.
Today four of the TBB contributors are cooking up a little comfort food. Nothing real fancy, but just wholesome and good. So if that sounds like a dinner you’d feel good about serving your gang, join us. Welcome if you started this culinary journey with Christy, who blogs at r Squared, for that first course, her palette-pleasing salad recipe. If you are starting here with me, for the main course, you might want to hop over to Christy’s blog first. That is unless you like to eat your salad after your meal. To each his own.
But whatever you do, in whichever order, please leave room for dessert. Because any dessert Andrea from Living On Cloud Nine has prepared promises to be heavenly. And then we’ll finish up with drinks from our favorite resident TBB mixologist, Katie, the blogger behind The Mishaps and Mayhem of a Solitary Life.
Let’s get to it.
My Chicken Pot Pie
You might recall from my “5 Favorite Kitchen Tools“ post that I am no Julia Child (thank you, Cathy!). I am more of a Chef Boyardee. Keeping that in mind, please understand that I never measure anything. As my sweet mama would say, I cook by guess and by gosh. The measurements for this chicken pot pie recipe are guesstimates. But tonight’s pot pie turned out pretty good, so I this time I guessed right! Keeps things interesting. If not entirely edible.
Ingredients for six servings
- chicken tenders – I used 12 ounces today, which was five tenders – or turkey!!!!
- chicken broth, lower sodium, 32 ounces
- 1 15 ounce can mixed vegetables or approximately that much of any mix of frozen vegetables
- 1 medium potato, diced (see the kitchen tools post for my favorite dicer, or check it out by clicking on the image on the side bar)
- 1 tablespoon of onion flakes or diced onions
- 1/2 teaspoon of garlic powder
- 2 pie crusts, I like the Pillsbury crusts in the dairy section
- 7″ x 11″ baking dish
- nonstick spray
Dump the first six ingredients into your crock pot. This is a great way to use up turkey and little bits of leftover corn or other veggies. I often put my leftover veggies into a (faux) Tupperware container and keep it frozen for this recipe and vegetable soup.
How ’bout my handy, dandy Vidalia Chopper? Perfectly chopped potatoes, every time.
Set the timer on your crock pot for 3-4 hours on high or 5-6 hours on low. Or walk on the wild side, like I did today, and set it for 7 hours on low. I love how my crock pot just keeps food warm when I miscalculate my cooking time or my dinner time.
I called in sick today. Sinus and ear infections. It was nice to mix this all together, literally pour it into the crock pot and crawl back under the covers. I confess, I did run out for a few hours this afternoon to do some Christmas shopping. When I returned home, my kitchen smelled so good.
Time to prepare – ha – unroll the crust. I used a 7″ x 11″ baking dish for today’s pot pie. Some days, I get crazy and cram it all into a little 8″ x 8″ and it bubbles over onto the oven. Good times. When I was cooking for a family, I used my 9″ x 12″-er and a third crust split between top and bottom.
Spray your preferred dish with nonstick spray. Somewhere about now, preheat your oven to 400 degrees.
Roll out your crust and pat it, and mark it with a “B”. (And you put it in the oven for baby and me! Apparently cooking brings the Mother Goose out in me)
Ladle the meat and vegetables onto the bottom crust with a slotted spoon. Once you get all of your meat-n-taters into the baking dish, then begin spooning the broth over them.
You don’t want your chicken and vegetables floating over the top of the dish, so add the broth gradually. Good thing, I can offer crystal-clear, professional quality images to offset my less than exact directions.
Roll out, etc., your top crust and lay it over the chicken pot pie, sealing the edges…preferably more attractively than I did.
And pop it into a preheated 400 degree oven. Oooo, forgot to tell you to preheat the oven. I never preheat.
Waste of time. But let me add that to the directions so I look official. Ok, I put it in up there.
I set the timer for about 30 minutes and checked the pot pie to be sure it was nicely browned at that point. Depending on the size of your baking dish, you might need to go longer. Or shorter. But you don’t need ME to tell YOU that.
Hmm. Hope this looks appetizing to you. I promise it is good! And even more flavorful the second day. My PC started eating from his plate before he got to the table. And went back for seconds. Of course, he wasn’t going to get any of Andrea’s amazing dessert. But YOU are…so let me wind this up.
Thank you for joining me for dinner. If you have a chicken pot pie recipe, would you like to share? Please leave me a comment below and we can do a part two! Also, one more thing real quick. My sweet friend and reader Danielle, took me up on my request for ya’ll to share some of your fav kitchen tools. She sent me this pic on Facebook.
I give you Danielle’s spatula, tongs, Global chef’s knife, Pampered Chef chopper, IKEA cheese grater. How bout that genius grater. My cheese goes all over the house. So clever to catch it in a little container. And there’s another chopper, girls. If you don’t have one, you have to put that on your Christmas/Hanukkah list. Thank you, dear friend for sharing!! XOXO
Ok, let’s get to that dessert, shall we? And drinks after? Click your heels and your mouse right here.
Hugs and kisses,